|Sat Fat 2.8g||14%|
Heat a large lidded casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala.
Next add the aubergine, potatoes and lamb.
Pour in the water, bay leaves, tomatoes and lentils, season and stir well.
Put the lid on and simmer for 30 minutes.
Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves
2 medium onions, sliced
2 cloves of garlic, crushed
1 thumb of ginger, grated
2tbsp garam masala
2 dry red kashmiri chillies
1tbsp chilli powder
½ aubergine, cut into cubes
300g baby potatoes, halves
100g red split lentils
400g tinned chopped tomatoes
320g lamb chops, trimmed and bone in
2 fresh bay leaves
Salt and pepper
Coriander and low fat natural yoghurt to serve
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
Warming, satisfying - try our hearty sausage and potato cassoulet for a tasty evening meal.
Serve hits delicious recipe hot or cold, ideal to share with friends
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
This campaign was originally produced in the framework of a programme co-financed by the European Union